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Preheat oven to 350F. Line an 8-by-8-inch baking pan with
aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on
high power.
Wait momentarily before adding the egg so you don't scramble it.
Add the egg, brown sugar, vanilla, cinnamon, and whisk until
smooth.
Add the flour and stir until just combined, don't overmix.
Stir in 1 1/4 cups cinnamon chips.
Turn batter out into prepared pan, smoothing the top lightly with a
spatula.
Bake for about 18 to 20 minutes, or until done. A toothpick inserted
in the center should come out clean, or with a few moist crumbs,
but no batter. Allow bars to cool in pan while you melt the white
chocolate topping.
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In a small microwave-safe bowl, melt the white chocolate according
to package directions. I melt it in short bursts of about 15 seconds
each, stirring after each burst. To melt 8 ounces takes about 1
minute in my microwave. Don't overcook the chocolate, noting that
white chocolate scorches and will seize up very easily. If that
happens, there's no way to save it and you have to discard and start
over.
Smooth the white chocolate over the bars in an even flat layer.
Sprinkle with 1/3 cup cinnamon chips or whatever remains in bag.
Allow white chocolate layer to set up fully before slicing and
serving. Bars will keep airtight at room temperature for up to 1
week, or in the freezer for up to 6 months.
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